Fruit snacks from raspberries: Influence of drying parameters on color degradation and bioactive potential

SETTE PAULA; FRANCESCHINIS LORENA; SCHEBOR CAROLINA; SALVATORI DANIELA

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2016 vol. 52 p. 313 - 328

0950-5423

Raspberries were dehydrated using air and freeze-drying with wet and dry sugar infusion pretreatments.Product quality factors such as colour, bioactive compounds, antioxidant capacity and sensorial characteristicswere analysed. Special emphasis was placed on the analysis of anthocyanin degradation and itsrelationship with colour deterioration and with polymeric compounds development and browning. Freezedriedraspberries presented a higher retention of bioactive compounds and a lower content of polymericcompounds than air-dried ones. Dried samples without pretreatment (control) showed the highest retentionof total phenolic content (freeze-dried 82% and air-dried 37% retention), but the lowest sensoryacceptability. Although sugar infusion pretreatments caused an important loss of bioactive compounds(9?18% of TPC retention), a higher sensorial acceptability was obtained. Pretreatments with bisulphiteand acid allowed obtaining the best quality attributes in terms of anthocyanin and polyphenol content,antiradical activity and colour retention. Polyphenol intake through pretreated dried raspberries (115?299 mg gallic ac./100 g intake) would be higher in some cases than that of usually consumed foods asvegetables, cereals and several fresh fruits.